Granola Cookies Recipe​

If you love the hearty crunch of granola and the comforting chew of a cookie, this Granola Cookies Recipe Shockingly Easy To Make is your new go-to treat. These cookies blend the best of both worlds—wholesome oats, nuts, and seeds with the soft, buttery texture of classic cookies. No complicated steps, no hard-to-find ingredients—just simple, delicious baking.

Granola cookies are perfect for breakfast on-the-go, an afternoon pick-me-up, or a healthier dessert option. They’re naturally customizable, so you can toss in chocolate chips, dried fruit, or even a sprinkle of cinnamon. Plus, they come together in under 30 minutes, making them ideal for last-minute cravings or unexpected guests.

Unlike store-bought versions loaded with refined sugar, these homemade cookies let you control the sweetness and quality of ingredients. Whether you prefer them chewy, crispy, or packed with mix-ins, this recipe adapts to your taste. Ready to bake? Let’s get started.

Key Benefits

What makes these granola cookies special? Beyond being shockingly easy to make, they deliver real benefits that store-bought snacks can’t match. Here’s why this recipe deserves a spot in your regular baking rotation:

1. Wholesome Ingredients, No Guilt

Unlike processed cookies loaded with refined sugar and preservatives, these granola cookies use real, recognizable ingredients—rolled oats, nuts, honey (or maple syrup), and natural nut butter. You control exactly what goes in, making them a healthier alternative without sacrificing flavor.

2. Energy That Lasts

Packed with fiber-rich oats, protein from nuts, and healthy fats, these cookies provide steady energy—perfect for a pre-workout snack or midday slump buster. No sugar crashes here!

3. Customizable for All Tastes

• Like chewy cookies? Add an extra tablespoon of honey.
• Prefer crunchy texture? Bake a few minutes longer.
• Need allergen-friendly options? Swap in sunflower seed butter or gluten-free oats.

4. Quicker Than Store Runs

From bowl to baking sheet in 15 minutes flat, these cookies are faster than driving to the store. Even better? The dough freezes beautifully for instant cookies anytime.

5. Kid- and Adult-Approved

With their oaty crunch and subtle sweetness, these cookies satisfy both kids and health-conscious adults. Pack them in lunchboxes or pair with coffee for a grown-up treat.

Bottom Line: These aren’t just cookies—they’re a smart, versatile snack that fits busy lives without compromising on quality.

Ingredients

To make these shockingly easy granola cookies, you only need 10 simple ingredients—most of which you likely already have in your pantry. Each component plays a key role in creating the perfect balance of chewy texture, rich flavor, and wholesome goodness.

Dry Ingredients

• 1 ½ cups (150g) old-fashioned rolled oats – The base for that classic granola chew. For gluten-free, use certified GF oats.
• 1 cup (120g) whole wheat flour – Adds structure. Substitute with all-purpose flour or 1:1 gluten-free blend if needed.
• ½ teaspoon baking soda – Helps the cookies rise slightly.
• ¼ teaspoon salt – Balances the sweetness.

Wet Ingredients

• ½ cup (115g) unsalted butter, softened – For richness. Use coconut oil (solid) for dairy-free.
• ½ cup (100g) brown sugar – Deep caramel notes. Swap with coconut sugar for lower glycemic impact.
• ¼ cup (85g) honey or maple syrup – Binds the dough and adds moisture.
• 1 large egg – Provides structure. For vegan, use 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 mins).
• 1 teaspoon vanilla extract – Enhances warmth and depth.

Mix-Ins (Pick 1-2)

• ½ cup (75g) chopped nuts – Walnuts, pecans, or almonds add crunch.
• ⅓ cup (60g) chocolate chips – Dark, milk, or mini chips for sweetness.
• ¼ cup (40g) dried fruit – Cranberries, raisins, or chopped apricots for chew.

Equipment Notes

• Parchment paper – Prevents sticking without extra grease.
• Cookie scoop (2-tbsp size) – Ensures even baking.

Why These Ingredients Work

• Oats + whole wheat flour = Hearty, satisfying texture.
• Butter + brown sugar = Soft centers with crisp edges.
• Honey = Keeps cookies moist for days.

Instructions

Follow these simple steps to bake perfectly chewy granola cookies with minimal effort. No fancy techniques required—just straightforward mixing and baking!

Step 1: Prep Work (5 minutes)

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Let butter sit at room temperature for 30 minutes until soft but not melted.

Step 2: Mix Dry Ingredients (2 minutes)

In a medium bowl, whisk together:

• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• ½ tsp baking soda
• ¼ tsp salt

Set aside.

Step 3: Cream Wet Ingredients (3 minutes)

In a large bowl, use a wooden spoon or hand mixer to combine:

• ½ cup softened butter
• ½ cup brown sugar

Mix until fluffy, then add:

• ¼ cup honey
• 1 egg
• 1 tsp vanilla extract

Stir until smooth.

Step 4: Combine & Add Mix-Ins (2 minutes)

• Gradually fold the dry ingredients into the wet mixture until just combined.
• Gently stir in your chosen mix-ins (nuts, chocolate chips, or dried fruit).

Pro Tip: If dough feels sticky, refrigerate for 10 minutes for easier handling.

Step 5: Scoop & Bake (10 minutes)

• Use a 2-tbsp cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart.
• Flatten slightly with your palm (cookies won’t spread much).
• Bake for 10–12 minutes until edges are golden but centers look soft.

Step 6: Cool & Enjoy (5 minutes)

• Let cookies cool on the sheet for 5 minutes (they’ll firm up), then transfer to a wire rack.

Key Doneness Clues:

• Underbaked (9 mins): Ultra-chewy.
• Fully baked (12 mins): Crispy edges with soft middles.

Yield: ~18 cookies

Pro Tips and Variations

Take your granola cookies from great to extraordinary with these expert-approved tweaks and creative twists.

Texture Tricks

• For Chewier Cookies:
  • Replace 2 tbsp flour with 1 tbsp cornstarch
  • Underbake by 1 minute (they firm up as they cool)
• For Crispy Cookies:
  • Bake 1-2 minutes longer
  • Substitute ¼ cup butter with coconut oil

Flavor Boosters

• Spiced Version: Add 1 tsp cinnamon + ¼ tsp nutmeg to dry ingredients
• Tropical Twist: Use shredded coconut + macadamia nuts + dried pineapple
• PB&J Style: Swirl in 2 tbsp raspberry jam before baking

Dietary Adaptations

• Vegan: Use flax egg + coconut oil + maple syrup
• Gluten-Free: Swap flour with 1:1 GF blend + certified GF oats
• Lower Sugar: Reduce brown sugar to ¼ cup + add 1 mashed banana

Storage Hacks

• Freeze Dough: Portion scoops on a tray, freeze solid, then transfer to bags. Bake straight from frozen (+2 mins bake time)
• Revive Stale Cookies: Microwave for 8 seconds with a slice of bread to restore moisture

Troubleshooting

• Too Crumbly? Add 1 tbsp milk or nut butter
• Too Flat? Chill dough 30 mins before baking
• Uneven Baking? Rotate sheets halfway through

Mix-In Ideas

Serving Suggestions

These versatile granola cookies work for any occasion—here’s how to serve them for maximum enjoyment.

Breakfast & Snacks

• On-the-Go Energy: Pair with a banana and almond butter for a balanced morning bite
• Yogurt Parfait: Crumble over Greek yogurt + fresh berries
• Lunchbox Star: Pack with cheese cubes and apple slices

Dessert Pairings

• Ice Cream Sandwich: Layer vanilla ice cream between two cookies
• Charcuterie Board: Add to a spread with dark chocolate and nuts
• Coffee Companion: Dunk in a latte or chai tea

Creative Uses

• Cookie Crumble: Sprinkle over oatmeal or smoothie bowls
• Holiday Gifts: Stack in mason jars with ribbon
• Camping Treat: Pack for hikes (they’re sturdy!)

Temperature Tips

• Warm: Microwave for 10 seconds to revive bakery-fresh softness
• Frozen: Enjoy straight from freezer for a crunchy snack

Conclusion

This Granola Cookies Recipe Shockingly Easy To Make proves that wholesome treats can be simple, versatile, and utterly delicious. With just 10 basic ingredients and 30 minutes, you get cookies that are:

✔ Better than store-bought – No hidden sugars or preservatives
✔ Endlessly customizable – Swap mix-ins for new flavors every time
✔ Meal-prep friendly – Dough freezes perfectly for fresh cookies on demand

Whether you need a quick breakfast, lunchbox filler, or guilt-free dessert, these cookies deliver nutrition and satisfaction in every bite. The recipe adapts to nearly any dietary need—gluten-free, vegan, or nut-free variations all work beautifully.

Final Tip: Double the batch on weekends for grab-and-go snacks all week. Once you taste how good homemade granola cookies can be, you’ll never go back to packaged versions.

Now it’s your turn—preheat that oven and experience how shockingly simple great cookies can be

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granola cookies recipe​

Chef Julia

Whip up this easy granola cookies recipe in 30 mins! Chewy, wholesome, and customizable with nuts or chocolate. Perfect for snacks or gifts

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 140 kcal

Ingredients

  

Dry Ingredients

• 1 ½ cups 150g old-fashioned rolled oats – The base for that classic granola chew. For gluten-free, use certified GF oats.
• 1 cup 120g whole wheat flour – Adds structure. Substitute with all-purpose flour or 1:1 gluten-free blend if needed.
• ½ teaspoon baking soda – Helps the cookies rise slightly.
• ¼ teaspoon salt – Balances the sweetness.

Wet Ingredients

• ½ cup 115g unsalted butter, softened – For richness. Use coconut oil (solid) for dairy-free.
• ½ cup 100g brown sugar – Deep caramel notes. Swap with coconut sugar for lower glycemic impact.
• ¼ cup 85g honey or maple syrup – Binds the dough and adds moisture.
• 1 large egg – Provides structure. For vegan use 1 flax egg (1 tbsp ground flax + 3 tbsp water, rested 5 mins).
• 1 teaspoon vanilla extract – Enhances warmth and depth.

Mix-Ins (Pick 1-2)

• ½ cup 75g chopped nuts – Walnuts, pecans, or almonds add crunch.
• ⅓ cup 60g chocolate chips – Dark, milk, or mini chips for sweetness.
• ¼ cup 40g dried fruit – Cranberries, raisins, or chopped apricots for chew.

Instructions

 

Step 1: Prep Work (5 minutes)

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Let butter sit at room temperature for 30 minutes until soft but not melted.

Step 2: Mix Dry Ingredients (2 minutes)

• In a medium bowl, whisk together:
• 1 ½ cups rolled oats
• 1 cup whole wheat flour
• ½ tsp baking soda
• ¼ tsp salt
• Set aside.

Step 3: Cream Wet Ingredients (3 minutes)

• In a large bowl, use a wooden spoon or hand mixer to combine:
• ½ cup softened butter
• ½ cup brown sugar
• Mix until fluffy, then add:
• ¼ cup honey
• 1 egg
• 1 tsp vanilla extract
• Stir until smooth.

Step 4: Combine & Add Mix-Ins (2 minutes)

• Gradually fold the dry ingredients into the wet mixture until just combined.
• Gently stir in your chosen mix-ins (nuts, chocolate chips, or dried fruit).
• Pro Tip: If dough feels sticky, refrigerate for 10 minutes for easier handling.

Step 5: Scoop & Bake (10 minutes)

• Use a 2-tbsp cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart.
• Flatten slightly with your palm (cookies won’t spread much).
• Bake for 10–12 minutes until edges are golden but centers look soft.

Step 6: Cool & Enjoy (5 minutes)

• Let cookies cool on the sheet for 5 minutes (they’ll firm up), then transfer to a wire rack.

Notes

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	140 kcal
Total Fat	7g
Saturated Fat	3.5g
Protein	2g
Total Carbs	18g
Dietary Fiber	2g
Sugars	9g
Sodium	85mg

Nutrition facts are estimates and may vary based on ingredients used.

Keyword Chewy Granola Cookies, Easy Cookie Recipe, Granola Cookies

FAQs

Key Takeaway: This recipe uses just ¾ cup total sweetener (vs. store cookies’ 1+ cups), with fiber-rich oats to balance it.